New at Palo Alto’s Stanford Shopping Center is Tender Greens, the farm-to-table, fast-casual eatery with a fine-dining touch.

In this case, it’s chef Sean Eastwood, whose culinary background includes Navio at the Ritz-Carlton and a Michelin-starred restaurant in England (and the Walnut Creek location of Tender Greens). He’ll be creating the daily and seasonal specials (think seared salmon, duck confit) that supplement the restaurant’s popular meal-size salads, dinner plates and sandwiches.